Nut-Free Princess Cake

Delight your senses with this stunning Nut-Free Princess Cake, a modern twist on the classic Swedish dessert made accessible for nut-free diets. This elegant centerpiece features light and airy sponge layers paired with silky vanilla custard and juicy fresh strawberries, all enveloped in a luscious dome of whipped cream. Instead of traditional almond marzipan, a clever nut-free alternative crafted with gelatin and powdered sugar delivers the signature smooth green finish, delicately tinted with food coloring. Perfect for celebrations or special occasions, this show-stopping cake is as visually enchanting as it is delicious. With a balance of flavors and textures in every bite, it’s a dessert guaranteed to wow your guests.

Nutriscore Rating: 52/100

Prep Time:120 mins

Cook Time:30 mins

Total Time:150 mins

Servings: 12

Ingredients

• 180 grams All-purpose flour
• 30 grams Cornstarch
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 6 large Eggs
• 200 grams Granulated sugar
• 2 teaspoons Vanilla extract
• 500 ml Whole milk
• 1 Vanilla pod
• 4 large Egg yolks
• 30 grams Cornstarch (for custard)
• 50 grams Butter
• 180 grams Powdered sugar
• 600 ml Whipping cream
• 2 drops Green food coloring
• 2 Gelatin sheets
• 300 grams Fresh strawberries

Directions

Step 1

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Step 2

To make the sponge cake: In a bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, whisk the eggs and granulated sugar together with an electric mixer until the mixture is pale and tripled in volume. Add vanilla extract.

Step 4

Gently fold the dry ingredients into the egg mixture, in two additions, until just combined.

Step 5

Pour the batter into the prepared pan and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Step 6

For the custard: Heat half of the milk and the vanilla pod (split and seeds scraped) in a saucepan over medium heat until it starts to steam.

Step 7

In another bowl, whisk together the egg yolks, sugar, cornstarch, and the remaining milk.

Step 8

Slowly pour the hot milk over the egg mixture, whisking constantly. Return to the saucepan and cook over low heat, stirring, until thickened.

Step 9

Remove from heat, stir in the butter, cover with plastic wrap and chill until completely cooled.

Step 10

For the marzipan-like cover: Soak gelatin sheets in cold water for 5 minutes, then heat them (drained) in the microwave for a few seconds to dissolve.

Step 11

Mix the dissolved gelatin with powdered sugar, adding green food coloring and knead to form a pliable dough. Roll out thinly.

Step 12

To assemble the cake: Slice the sponge into three even layers.

Step 13

Place one sponge layer on a serving plate. Spread with half of the custard and sliced strawberries.

Step 14

Place another sponge layer and repeat the custard and strawberries layer.

Step 15

Finish with the last layer of sponge.

Step 16

Whip the cream until stiff peaks form and spread over the top and sides of the cake to form a dome shape.

Step 17

Cover the whipped cream entirely with the rolled marzipan to form a smooth dome.

Step 18

Decorate with powdered sugar and a strawberry on top. Chill for at least one hour before serving.

Nutrition Facts

Serving size	(2479.8g)

Amount per serving	% Daily Value*
Calories	5837.5

Total Fat 306.9g	0%
Saturated Fat 168.5g	0%
Polyunsaturated Fat 1.8g
Cholesterol 2633.4mg	0%
Sodium 2783.8mg	0%
Total Carbohydrate 628.5g	0%
Dietary Fiber 11.6g	0%
Total Sugars 418.8g
Protein 90.9g	0%

Vitamin D 554.1IU	0%
Calcium 988.8mg	0%
Iron 17.4mg	0%
Potassium 1928.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.0%

Protein: 6.4%

Carbs: 44.6%